Tarragon is such a seductive little thing. Typically you find it paired with fish and poultry, however it blends very well with acidic, sweet fruits too. The subtle aniseedy undertones tend to team a dream with the juicy flavours and textures of fruits like oranges and tomato, partly why this salad is going one way and only one way: to deliciousville.
Through the winter months it serves as an excellent starter to a heartier warming main, while through summer it’s best to make a huge batch and let it soak away in the fridge. As a raw dish, it’s very tasty -and pretty- when accompanied with finely slides red cabbage. It’s an easy wow factor dish when arranged nicely – use the spare time for a cocktail, or two!
¼ cup sugar
¼ cup (packed) fresh tarragon leaves, plus more for serving
4 blood oranges
2 navel oranges
Combine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into ¼”-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
Do Ahead: Syrup can be made 1 day ahead. Cover and chill.
Recipe: Paula Disbrowe | Image: Jeremy Liebman